My Recipe Box

Cucumber Salad for Satay


Serves four.

Yields 2 cups.

  • Make the menu:
    An Easy Satay Party
  • by from Fine Cooking
    Issue 52

  • 2 medium-small cucumbers, peeled, seeded, and thinly sliced (to yield 2 cups) 
  • 2 medium shallots, thinly sliced (to yield 1/4 cup)
  • 6 to 8 fresh bird chiles or 4 to 6 fresh serrano chiles, cored, seeded, and minced (more for a spicier relish) 
  • 3 tablespoons granulated suger
  • 1/2 teaspoon kosher salt
  • Juice of 2 limes (to yield a scant 1/2 cup)
  • 2/3 cup coarsely chopped fresh cilantro
  • 2 tablespoons coarsely chopped unsalted dry-roasted peanuts

In a bowl, combine all the ingredients except the peanuts. Toss gently and let sit for 15 minutes. Transfer to a serving bowl, shower with the chopped peanuts, and serve.

nutrition information (per serving):
Calories (kcal): 110, Fat (kcal): 3.5, Fat Calories (g): 30, Saturated Fat (g): 0.5, Protein (g): 3, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 19, Polyunsaturated Fat (mg): 1, Sodium (g): 250, Cholesterol (g): 0, Fiber (g): 2,

Photo: Amy Albert

This is a great summer salad with nice texture contrast. I tend to follow the recipe except for the peppers, which I frequently substitute with jalapenos or whatever is ripe in the garden.

Cookbooks, DVDs & More